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From: figmo@tymix.UUCP (Lynn Gold)
Newsgroups: net.cooks
Subject: So you wanted Jewish recipes?  (Oy!)
Message-ID: <510@tymix.UUCP>
Date: Tue, 10-Sep-85 23:35:38 EDT
Article-I.D.: tymix.510
Posted: Tue Sep 10 23:35:38 1985
Date-Received: Thu, 12-Sep-85 23:27:26 EDT
Organization: Tymnet Inc., Cupertino CA
Lines: 61


This recipe comes from my grandmother.  The title, "Mandelbrot," is Yiddish
for "almond bread."  Why it is called that, I don't know, because the recipe
doesn't specifically call for almonds; perhaps it was the traditional filling
used.

Mandelbrot is sort of a cookie-roll.  You can fill it with many different
things (my grandmother favors jimmies or cinnamon-sugar and candied cherries).
It's a great way to use up old jams and jellies and cake sprinkles.

			Mandelbrot

Grease 1-2 cookie sheets.
Preheat oven to 350 degrees.

	Sift together:

		3 c flour
		3 tsp baking powder
		1 tsp salt
		1 c sugar

	Cut in

		1 c shortening

	until the texture of the mixture resembles sand (this can be
done in a food processor).

	Separately mix together:

		1/4 c water
		1 tsp vanilla
		3 eggs

	Mix egg mixture with dry mixture, adding

		1/2 c flour

	until workable, and divide into three balls.  One at a time,
roll out each ball until 1/8" thick.  Top with any one or more of the
following:

		cinnamon
		sugar
		dates
		candied cherries
		walnuts
		jelly/jam
		raisins
		chocolate (jimmies do nicely)

Roll up jelly-roll style and place on aforementioned greased pan(s).
Score the top of each into 3/4"-1" slices.  Bake until light brown (45
mins to 1 hour).  Allow them to cool a little, but be sure to slice them
while they're still warm.

When cool, sift powdered sugar on top.

Note:  If preparing in advance, wait until you're about to serve them
before sprinkling the sugar on top.